Potato Chip Chicken

Once upon a time, I was going to make Michael Chiarello’s Chicken alla Vendemia, an elaborate chicken recipe with fennel seeds and grapes.

But then I got stuck working late, and by the time I got to the grocery store, I knew it was too late to make anything that elaborate. So on the way home, I had been thinking about what ingredients we had at home that I wanted to use up, and I remembered that I had just opened a bag of cheddar sour cream potato chips that would surely go bad before I could finish the bag (ha ha, suuuure).

So I picked up some chicken breasts (which I cut into strips), dipped them in melted butter, and rolled the chicken in the crushed potato chips! Not amazing, but pretty good and leaves open lots of room for your own variations!

Ingredients:

chicken breasts

melted butter

1-2 cups of crushed potato chips, any flavor

Dip the chicken into the melted butter, then coat in the crushed potato chips.

Bake at 350 for about 25 minutes.

Serve! I did serve a green vegetable, but this is Matt’s plate, so don’t judge me!